Name: Future Plant‑Based Food Experience
Start: 2026-02-24T06:00:00.000Z
Location: Gastronomy Innovation Campus Tokyo

## ***Koji Reimagined: Past, Present and the Future of Eating Well***

## Overview

Join us for an immersive evening exploring the cultural roots and future potential of koji — one of Japan’s most transformative culinary ingredients.
This event brings together chefs, journalists, food innovators, and industry professionals to reimagine what eating well can look like through the lens of 100% koji-based foods.
The program includes expert talks, guided tastings, and a chef innovation panel featuring creative interpretations of koji as a whole-food ingredient.
• **Date & Time: Monday, 2 February 2026, 6:00–8:00 pm (Doors open at 5:30 pm)**
• Format: Keynote-talk and Sessions with koji experience
• Language: English
• Location: Gastronomy Innovation Campus Tokyo
• Target Audience:
Journalists, culture and food influencers, investors, food-interested persons (max. 30 people)
• Ticket:Free

## What to Expect

1\. Opening Talks
・A historical and cultural perspective on koji
・Why koji matters today and its emerging role in the future of food
2\. Guided Tasting & Evaluation
Experience two next‑generation koji-based foods:
・100% Koji “Tuna”
・Koji Stick (a new category of koji ingredient)
・Guided by sensory experts, with live commentary from journalism and food culture specialists.
3\. Chef Innovation Panel
Top chefs present their own interpretations of koji as a whole-food protein, followed by a discussion on creativity, culinary potential, and future applications.
4.Networking ＆Closing
Enjoy meeting and connecting with everyone!

##

## Intended Audience

This event is designed for:
・Journalists and cultural writers
・Food creators and influencers
・Investors and startup community members
・Professionals interested in food culture, innovation, and fermentation
・Anyone curious about the future of eating well
Capacity: 20–30 participants
(International audience welcomed)

## Guest Speakers

・Hironori Ozawa (Japan Food Journal)
・Alessandra Massa, NoMy Japan / BCC
・Dr. David Andrew Quist, NoMy Japan

## Event Organizer

**Gastronomy Innovation Campus Tokyo （Tokyo Tatemono Co., Ltd and PLUMKNOT inc.）**
**Nomy Japan**
**![](https://cdn.peatix.com/event/4805899/cover-YpxR57aK69D9d9eCL1dGfzYETxLur1gb.jpeg)**
\*This event is made possible through the Tokyo Metropolitan Government's Global Activation Project Collaboration.
＜About your information＞
The information registered for this event will be properly managed and operated in accordance with the Privacy Policy of Tokyo Tatemono Co.,Ltd, as well as the personal information protection policies of the co-sponsoring organizations\*.
\- Purpose of provision: For this event management and marketing activities
The organizer and co-organizer may send you information after the event.
We will consider that you have agreed to the above.
Thank you for your understanding.
\*This event is managed together with PLUMKNOT inc.and Nomy Japan, and will share attendee your information. Please understand this in advance

Gastronomy Innovation Campus Tokyo

Mia Watanabe

V Lai

Koji Reimagined: Past, Present and the Future of Eating Well

## **Coffee Experience & Business Networking in Tokyo**

## **\| ESG\, Sustainability & Specialty Coffee**

Discover how specialty coffee improves employee experience, brand value, and ESG impact. Join international business leaders in Tokyo for coffee tasting, talks, and networking.

## **Event Overview**

• Date & Time: Thurthday, 5 February 2026, 17:00–20:00 (JST)
• Format: Keynote-style talk with sake experience + tasting+networking
• Language: English
• Location: Gastronomy Innovation Campus Tokyo
• Target Audience:
Foreign business professionals working at foreign-affiliated companies in Japan
Managers, executives, and HR / Office Managers at multinational corporation
ESG / Sustainability officers
Startup founders and investors
People interested in coffee and food culture (max. 30 people)

## **Purpose & Value**

Coffee Experience & Business Networking in Tokyo
An ESG-focused specialty coffee event for international professionals
This immersive business and networking event is co-hosted by Tokyo Tatemono and NEXTBLUE, designed specifically for international professionals and decision-makers working in Japan.
Through expert talks, hands-on coffee tasting, and high-quality networking, participants will explore how coffee—one of the most common office offerings—directly impacts employee satisfaction, customer experience, brand perception, and sustainability performance.
Coffee is not a cost to cut — it is a strategic investment in people, culture, and ESG.

## **Why Coffee Matters in Business & ESG**

Business Impact
Coffee served in offices, meetings, and corporate events sends a silent but powerful message about:
・Company culture
・Brand values
・Attention to employee and guest experience
Low-cost commodity coffee often results in:
・Lower employee satisfaction
・Poor visitor impressions
・Unintentional damage to brand credibility
Sustainability & ESG Impact
Mass-produced coffee is closely tied to:
・Deforestation
・Soil degradation
・Low wages and unstable livelihoods for farmers
Specialty coffee enables:
・Environmentally responsible agriculture
・Higher quality and traceability
・Sustainable income for producers
This event allows participants to experience these differences firsthand.

## **Timed Agenda**

**Keynote: Doing Business Successfully in Japan**
Speakers
Andreas Olausson – Founder & CEO, Virtusize
Carlos Melen – Founder, GOOD COFFEE FARMS
Topics
・Real challenges foreign entrepreneurs face in Japan・How trust is built in Japanese business culture
・Bridging global business standards with local expectations
**Specialty Coffee Tasting (by GOOD COFFEE FARMS)**
GOOD COFFEE FARMS will feature a self-service coffee station with specialty coffee and regular (non–GOOD COFFEE FARMS) coffee, clearly labeled.
GCF staff will be available to casually talk about GOOD COFFEE FARMS and describe the flavor profiles of the specialty coffee served.
To note: On-site staff support will be available in Japanese and very basic English
**Coffee & Networking Party**
Connect with international professionals, startup founders, investors, and ESG leaders while enjoying:
・Specialty coffee
・Coffee cocktails
・South American spirits
・Coffee-paired food
**About the Speaker**
Andreas Olausson – Founder & CEO, Virtusize

![](https://cdn.peatix.com/event/4810060/cover-bXyFCVXXF2mgJohyAeoNg0qW1J4G7Pmz.jpeg)

Carlos Melen – Founder, GOOD COFFEE FARMS
![](https://cdn.peatix.com/event/4810060/cover-FjU7pOWB11keh35mihO2J0DzjsrJcG1n.jpeg)
**Event Organize**r
**Gastronomy Innovation Campus Tokyo （Tokyo Tatemono Co., Ltd and PLUMKNOT inc.）**
**NEXT BLUE**
\*This event is made possible through the Tokyo Metropolitan Government's Global Activation Project Collaboration.
![](https://cdn.peatix.com/event/4810060/cover-33gZ1HHvZoUyqil2gnb2hYXE3L7TlPz5.jpeg)
＜About your information＞
The information registered for this event will be properly managed and operated in accordance with the Privacy Policy of Tokyo Tatemono Co.,Ltd, as well as the personal information protection policies of the co-sponsoring organizations\*.
\- Purpose of provision: For this event management and marketing activities
The organizer and co-organizer may send you information after the event.
We will consider that you have agreed to the above.
Thank you for your understanding.
\*This event is managed together with PLUMKNOT inc.and NEXTBLUE, and will share attendee your information. Please understand this in advance.

Coffee Experience & Business Networking in Tokyo

## ***Small Tank, Big Idea***

Sake Blending Experience & Networking Event

## Event Overview

This event is designed for those who are interested in entering the sake business, but feel that
owning a brewery or making a large upfront investment is unrealistic.
Today, entering the sake industry no longer requires running a full-scale brewery.
Through small-batch production, OEM partnerships, and blending-based product design, it is now
possible to launch a sake brand on a much smaller, more flexible scale.
At this event, participants will gain a practical understanding of:
・How the sake business actually works
・Realistic entry models using small tanks and OEM production
・How to think about sake as a product and a brand, not just a beverage
All of this is delivered through a combination of talks, hands-on experience, and networking.
As a special takeaway, all participants will receive a GIC TOKYO Original Sake (event-exclusive, not for sale).

## Event Schedule (17:00 – 20:00)

**【Session 1】Keynote & Mini Lecture**
**17:00 – 17:30 (30 minutes)**
**Title**
“Starting a Sake Business from Zero
— A Realistic Approach with Small Tanks and OEM Production —”
**Speaker**

**![](https://cdn.peatix.com/event/4810017/cover-WIBAASq3qNYLISPF7PxtOmTMB0p8yBu4.jpeg)**

***Ai Hioki (Kahoku Sake Brewery)***
*Born in 1993, she began her career working in New York after graduating, driven by a vision to become a bridge connecting Japanese products with the global market.*
*In 2023, she met the president of Kahoku Sake Brewery and launched a joint project aimed at expanding the brewery’s international presence. As part of this initiative, they entered Kura Master, a Japanese sake competition held in France. The brewery’s long-aged koshu sake went on to win a Gold Award.*
*This achievement led to an offer to take over the business, and in the following year she officially succeeded the brewery through a business succession. Today, as the owner and operator of Kahoku Sake Brewery, she continues to explore the potential of Japanese sake through hands-on management and international engagement.*
**Contents**
・Introduction of the speaker and Kahoku Sake Brewery
・Overview of the current sake market and industry structure
・Why “owning a brewery” is no longer the only way to enter the sake business
・Small-scale production, OEM, and blending as practical entry strategies
・Applications for restaurants, D2C brands, gifts, and international markets
・Why today’s experience directly connects to real-world product development
**【Session 2】Sake Blending Experience**
**17:30 – 18:30 (60 minutes)**

**Concept**
Design Your Own “My Sake”
— Experience sake not as a brewer, but as a product designer —
**Experience Details**
① Tasting & Base Understanding (15 minutes)
・Tasting of several sake varieties from Kahoku Sake Brewery
・Introduction to different base sake profiles used for blending
・Explanation of flavor, aroma, and character
・Guidance from a business and market perspective:
“Who is this sake for, and in what situation would it be consumed?”
・English-speaking staff available
② Blending Design Experience (30 minutes)
No pipettes or measuring cylinders are used.
●Participants taste several pre-designed base blends, such as:
・Aroma-forward styles
・Food-pairing / dining styles
・International-friendly, easy-to-understand profiles
●Participants choose:
・Which direction they want to pursue
・What type of customer and usage scenario they are targeting
●Staff provide feedback based on:
・Realistic OEM and small-tank production constraints
・Flavor balance and product positioning
●Focus is on decision-making as a producer or brand owner, not on technical experimentation
③ Naming & Concept Design (15 minutes)
●Create a name for your sake
●Fill out a concept card, including:
・Target customer
・Consumption scene
・Price range image
・Sales channels (restaurant, gift, international, etc.)
●Photo session and social media sharing
All alcohol service is conducted within Kahoku Sake Brewery’s licensed scope.
**【Session 3】Networking & Tasting**
**18:30 – 20:00 (90 minutes)**
・Networking while discussing each participant’s sake concept
・Additional sake from Kahoku Sake Brewery will be served
・The speaker and staff will circulate to facilitate conversation
Networking Themes (examples)
・How to start a sake business on a small scale
・Sake × Branding / D2C
・Sake for restaurants, events, and gifts
・How to bring Japanese culture to global markets through products

## **Participant Benefits**

・GIC TOKYO Original Sake (event-exclusive, not for sale)
・Concept notes and design insights from the event
・Reference materials for future OEM or product development

## **Target Audience**

・Entrepreneurs and business owners interested in sake
・Food, beverage, and lifestyle brand operators
・Those exploring Japanese culture as a global business opportunity
・Anyone thinking:
“I can’t run a brewery, but I want my own sake.”

## **What You’ll Take Away**

・A realistic understanding of how to enter the sake business
・Product and brand design thinking applied to sake
・Meaningful connections with like-minded participants
・A concrete image of what your **first sake product** could be
**Event Organizer**
Gastronomy Innovation Campus Tokyo （Tokyo Tatemono Co., Ltd and PLUMKNOT inc.）
NEXT BLUE
\*This event is made possible through the Tokyo Metropolitan Government's Global Activation Project Collaboration.
![](https://cdn.peatix.com/event/4810017/cover-9l1r9614jirJQmzvzFYK0cx3w4zyO8Jf.jpeg)
＜About your information＞
The information registered for this event will be properly managed and operated in accordance with the Privacy Policy of Tokyo Tatemono Co.,Ltd, as well as the personal information protection policies of the co-sponsoring organizations\*.
\- Purpose of provision: For this event management and marketing activities
The organizer and co-organizer may send you information after the event.
We will consider that you have agreed to the above.
Thank you for your understanding.
\*This event is managed together with PLUMKNOT inc.and NEXTBLUE, and will share attendee your information. Please understand this in advance.

Small Tank, Big Idea

## ***Japanese Foodtech Startups Showcase***

*Experience the latest innovations from Japanese foodtech startups in this curated lunchtime showcase.*
*At this event, you’ll have the opportunity to taste products developed by emerging Japanese startups, hear short pitches directly from the founders, and connect with other professionals passionate about food, technology, and innovation.*
*Light refreshments will be provided.*
*Whether you are working in Japan or simply curious about the future of food, we warmly invite you to join us.*

## **Event Overview**

**Date & Time: Thursday, 19 February 2026, 12:00–13:30 (JST)**
**Format: Startup pitches, product tastings, and networking**
**Language: English**
**Location: Gastronomy Innovation Campus Tokyo**

## **Timed Agenda**

12:00–12:10 Opening & Introduction
12:10–12:15 Startup Pitch #1
12:15–12:20 Startup Pitch #2
12:20–12:25 Startup Pitch #3
12:25–12:30 Startup Pitch #4
12:30–12:35 Startup Pitch #5
12:35–13:15 Networking & Tasting Session

## **Startups**

* Naorai
* Deats
* Kasufuru
* Delisofter
* Dishwill

## **Who Should Attend**

・International professionals working in Japan
・Startup founders, entrepreneurs, and investors
・Anyone interested in foodtech, startups, and innovation

**Event Organizer**
**Gastronomy Innovation Campus Tokyo （Tokyo Tatemono Co., Ltd and PLUMKNOT inc.）**
\*This event is made possible through the Tokyo Metropolitan Government's Global Activation Project Collaboration.
![](https://cdn.peatix.com/event/4810033/cover-MmmDMc2Y4jfEbn7Mgdg06vDzhxMkUVSo.jpeg)
**About the Handling of Personal Information**
The personal information registered for this event will be properly managed in accordance with the Privacy Policy of Tokyo Tatemono Co., Ltd. and the personal data protection policies of the co‑organizing parties.
・Purpose of use: Event management and related marketing activities
・The organizer and co‑organizer may contact you with follow‑up information after the event.
By registering for this event, you are deemed to have agreed to the above.
Please note that this event is jointly managed with PLUMKNOT Inc., and attendee information will be shared between the organizers.

Japanese Foodtech Startups Showcase

## ***Future Plant‑Based Food Experience***

*Plant‑Based Foie Gras, Reimagined*
*The sixth edition of the Gastronomy Showcase explores the theme of*
***“Next‑Generation Plant‑Based Food.”***
*This event offers a rare opportunity to experience the latest innovation from the Japanese foodtech startup **Dishwill** — a plant‑based foie gras — presented through dishes created by one of Japan’s most acclaimed chefs.*
*While sharing an exceptional tasting experience, participants are invited to engage in meaningful discussion on how plant‑based innovation can reshape the future of food. Join us for great flavors, inspiring ideas, and thoughtful conversations.*

## **Event Overview**

**●Date & Time: Thursday, 24 February 2026, 15:00–17:00 (JST)**
**●Format: Introduction, product tastings, and networking**
**●Language: English**
**●Location: Gastronomy Innovation Campus Tokyo**

## **Time Schedule**

15:00–15:05 Opening
15:05–15:10 Introduction of GIC Tokyo
15:10–15:20 Introduction of Dishwill
15:20–15:25 Chef & Menu Introduction
15:25–16:25 Tasting Session
16:20–16:50 Networking
16:50–17:00 Closing

## **Speakers**

**![](https://cdn.peatix.com/event/4810049/cover-v7D9v5GHpC8n0oiRc6nHEXrIOPArCcZQ.jpeg)**
**Akio Nakamura　(CEO, Dishwill Inc.)**
Akio Nakamura founded Dishwill Inc. in July 2022.
The company has built a rare, fully vertically integrated model — covering everything from soybean cultivation to raw material processing and product development — enabling the creation of delicious plant‑based foods with a reduced environmental impact.
Dishwill’s products are primarily used in the hotel industry in Japan, while the company is also expanding aggressively into international markets including Singapore, the UK, and France.
Prior to founding Dishwill, Nakamura spent 13 years supporting food producers across Japan through a consulting business. Leveraging this experience, he believes that Japanese food technology can compete globally and aims to restore Japan’s leadership in the food industry through plant‑based innovation.

## **Chef**

## **![](https://cdn.peatix.com/event/4810049/cover-zwqvUtCBDfhzD2HZYebnHBnVVUO7C1sH.jpeg)**

**Masaharu Shimamura (Owner & Head Chef, Japanese Restaurant “Unkaku”)**
Born in Wakayama in 1977, Masaharu Shimamura is the owner-chef of Unkaku, a kaiseki restaurant he opened in 2005 after graduating from the Tsuji Culinary Institute and training for nine years at a traditional ryotei in Osaka.
Unkaku has been awarded one Michelin star for nine consecutive years since 2015 and is also recognized with a Michelin Green Star for its commitment to sustainable gastronomy.
Shimamura is dedicated to preserving Osaka’s culinary heritage, valuing traditional local vegetables and the philosophy of “naniwa no kui-aji” and “shimatsu no kokoro”—a spirit of minimizing waste and honoring every ingredient. His signature dish, Nozaki-yaki, embodies this philosophy, allowing diners to enjoy a whole sea bream from head to bone.
In addition to his culinary career, Shimamura has a unique background as both a chef and a researcher. In 2020, he co-founded Diverse Farm, a company engaged in cultivated meat research and development, pursuing innovative approaches to a more sustainable food future. By integrating time-honored techniques with cutting-edge food science, he continues to push the boundaries of what Japanese cuisine can become.

## **Product**

***NEXT FOIE GRAS***
***![](https://cdn.peatix.com/event/4810049/cover-8nlNb3GfM0qj2uXaLOYJj2SBnStAwFgY.png)***
***![](https://cdn.peatix.com/event/4810049/cover-LqDJ5j91Ec5RawWCD9nYq5jkbAnycz81.png)***
・Plant-Based Composition:100% plant-derived ingredients.
・Rich in Healthy Fats:Contains unsaturated fatty acids for that signature melt.
・Essential Nutrients:Packed with Iron and Vitamins.
*Unlike traditional foie gras, our product is free from any gamey or overpowering animal scent. It offers a clear,*
*sophisticated flavor profile that enhances dishes rather than overpowering them.*
*This clarity makes it exceptionally versatile, adding a rich depth and "Koku" (richness) to delicate cuisines like Japanese*
*Kaiseki or modern fusion, where balance is paramount.*

## **Who Should Attend**

・Chefs and food industry professionals interested in the future of food
・Food distributors and buyers seeking next‑generation products
・Startup investors and entrepreneurs in food & agrifood
・Business professionals with an interest in foodtech and sustainability

## **Event Organizer**

**Gastronomy Innovation Campus Tokyo （Tokyo Tatemono Co., Ltd and PLUMKNOT inc.）**
\*This event is made possible through the Tokyo Metropolitan Government's Global Activation Project Collaboration.
![](https://cdn.peatix.com/event/4810049/cover-8j7mzUpA3rxlS0K7K1xVpku5ZdUyBdbX.jpeg)
**About the Handling of Personal Information**
The personal information registered for this event will be properly managed in accordance with the Privacy Policy of Tokyo Tatemono Co., Ltd. and the personal data protection policies of the co‑organizing parties.
Purpose of use: Event management and related marketing activities
The organizer and co‑organizer may contact you with follow‑up information after the event.
By registering for this event, you are deemed to have agreed to the ab

Future Plant‑Based Food Experience

GIC Tokyo

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